Best Without Blood and Chunks of Thumb: Coleslaw Recipe (Rachel Lucas)

Best Without Blood and Chunks of Thumb: Coleslaw Recipe

Ask and you shall receive...Rachel's Super-Fantastic Delicious Face-Stuffing Coleslaw Recipe (based on the Better Homes and Gardens Cookbook from about 20 years ago):

Ingredients:

4 cups shredded purple and green cabbage (in the proportions you prefer - I do 3 cups green and 1 cup purple)
1/2 cup shredded carrot
1/4 cup finely chopped green bell pepper
2 tablespoons finely chopped onion
1/2 cup mayo
1 tablespoon vinegar
2 1/2 teaspoons sugar (a little more if you like it sweet)
1-2 teaspoons celery seed
1/4-1/2 teaspoons salt

I like to slice the cabbage in strips about 1/4" wide and 2" long. It is very important at this stage to not cut your damn finger off. For the carrots, I take about 3-4 large carrots and grate them with a cheesegrater. The green pepper and onion are best when chopped up in a little food chopper thingy, and I like to squeeze the end product with some paper towels to get most of the watery juice out.

In a large bowl, combine the appropriately chopped cabbage, carrot, pepper, and onion. In a smaller bowl, mix the mayo, vinegar, sugar, celery seed, and salt. I like to tweak the proportions of those ingredients to my own taste, which usually means a little extra of all but the mayo. I also often add pepper. Then, pour the dressing mixture over the cabbage mixture and stir it all together. Bam. Simple as pie, except even better than pie.

My experience has been that refrigerating the slaw and not eating it until the next day provides the most tasty results. It's just never as good if you eat it immediately, and NEVER as good if it's not totally cold.

So that's my slaw. It might not suit everybody, but to hell with those people. Haha. And one thing about slaw that I've found is that, unlike many recipes, it actually is pretty easy to mess it up. If anything is slight out of whack, you can tell, and it'll taste bitter. When that happens, I just add more sugar and more salt, my two favorite things EVER besides chicken, and it usually fixes the problem. Chomp!

Posted on May 27, 2007 1:30 PM | Permalink

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Comments (14)

R.L. Hunter

This sounds good, especialy seeing that you're not one of those weird people that put raisins in it.

Posted by R.L. Hunter | May 27, 2007 2:32 PM

Posted on May 27, 2007 14:32

Tuning Spork

Mmmmmm. Me loves me some good slaw. Definately gotta let it chill for a day to let the cabbage get a little softer. A tastier.

Posted by Tuning Spork | May 27, 2007 3:57 PM

Posted on May 27, 2007 15:57

zeke

Thanks Rachel. I've been looking for a good Coleslaw recipe to go with BBQ ribs. This looks like the one.

Posted by zeke | May 27, 2007 5:16 PM

Posted on May 27, 2007 17:16

pbmaltzman

Ahhh... thanks, Rachel, for posting this! It sounds really good. I'll try it soon. I'll probably try to tweak the flavor with stevia instead of sugar. But I'm a fan of celery seed and all the rest.

Posted by pbmaltzman | May 27, 2007 5:24 PM

Posted on May 27, 2007 17:24

este

Sounds good but uttheheck is stevia!!?
By the way, nice sexy foot pic in the previous post! Yours look ok too Rachel.

Posted by este | May 27, 2007 6:05 PM

Posted on May 27, 2007 18:05

Daddyquatro

Why does TypeKey hate me? I keep telling it to keep me signed in but does it listen? No!

Anyway,
Beware too many carrots. It can make the whole thing look like orange slop. Also, sometimes I use green onion (just the green part) I like the extra color.
Never thought of bell pepper /forehead slap. I love bell pepper!

RL, Amen to no raisins. What's up with that? If I wanted raisins I'd eat them the way God intended. In a cookie.

Posted by Daddyquatro | May 27, 2007 7:09 PM

Posted on May 27, 2007 19:09

pbmaltzman

ESTE: Stevia is a plant extract which is naturally sweet, so it can replace sugar. Usually comes in a white powder, sold in health food stores and even at Wal-Mart. Allegedly no calories. Allegedly it's okay for diabetics to use. I use it in tea.

Posted by pbmaltzman | May 27, 2007 8:08 PM

Posted on May 27, 2007 20:08

Angus L.

That recipe is awesome Rachel, but I have to ask, what kind of mayo do you like to use? For some people, mayo is a huge deal; they say you can tell a lot about a person by the kind of mayo they like...

Posted by Angus L. | May 27, 2007 9:18 PM

Posted on May 27, 2007 21:18

LabRat

I actually hate all colors of bell pepper with the fire of a thousand suns, but thanks D4 for providing me an alternative that sounds awesome... I love green onions.

Posted by LabRat | May 27, 2007 11:21 PM

Posted on May 27, 2007 23:21

pbmaltzman

For anyone else (like me) who is trying to cut down on the carbs, Trader Joe's sells some low-carb mayo. It has no added sweetener. I think it tastes pretty good.

Posted by pbmaltzman | May 28, 2007 2:34 AM

Posted on May 28, 2007 02:34

Daddyquatro

pbmaltzman,
I was actually going to wisecrack that Stevia was an extract from the Steve plant. Guess I wouldn't have been far wrong.
Angus L.
That's a good question. I'm a Miracle Whip guy for sandwiches but I have a feeling that the extra flavorings might screw up the Slaw a la Rachel. I'm going to buy some plain 'ole.
LabRat,
Come on. Let us know how you really feel about bell peppers :>)

Now, I'm off to the grocery store.

Thanks for the recipe, Rachel. I let you know how bad I screw it up.

Posted by Daddyquatro | May 28, 2007 10:30 AM

Posted on May 28, 2007 10:30

Rachel Lucas

Angus: Straight-up Kraft Real Mayo! Only the best.

I've never heard of stevia either by the way. I learn something new every day around here.

Posted by Rachel Lucas | May 28, 2007 11:21 AM

Posted on May 28, 2007 11:21

Greg Brooks

As a charter member of the Sugar-and-Salt Fan Club (motto: More sugar and salt, please!), the last paragraph made me giggle. And since we now know that You're One Of Us(tm), let me suggest another way to get your S-and-S groove on.

Next time you're making chocolate frosting (vanilla too, but the effect is greater with chocolate), g'head and add more salt than you think you should - put a dollop in a little bowl and taste test it before you go hog wild on the whole batch.

You'll be surprised how much it improves just about any chocolate frosting.

(New reader of your blog, BTW, and it's just tremendous!)

Posted by Greg Brooks | May 28, 2007 12:07 PM

Posted on May 28, 2007 12:07

texascarl

I agree. Anybody that this slaw doesn't suit, to hell with them.

Posted by texascarl | June 1, 2007 5:36 AM

Posted on June 1, 2007 05:36